Tofu with Broccoli and Bok Choy

Another recipe from our box

ingredients

1 lb. of broccoli
1 head of baby bok choy
Juice and zest of 2 oranges
3 T. soy sauce,
1 T. minced garlic
1 T. miced ginger,
1 t. hot sesame oil.
1 T. vegetable oil
1 T. chili paste
1 T. cornstarch mixed with 1/4 C. water
Marinated Tofu (doesn’t say how much, I use regular tofu that I cube & brown in a skillet with Canola Oil)

1
Separate the florets and stem of 1 lb. of broccoli, then peel the stems and slice. Separate the leaves of 1 head of baby bok choy and wash carefully. Chop.
2
In a small bowl, combine the juice and zest of 2 oranges with 3 T. soy sauce, 1 T. each minced garlic and ginger, and 1 t. hot sesame oil.
3
Heat a wok and add 1 T. vegetable oil and 1 T. chili paste with garlic. Stir fry for 1 minute, then add the broccoli. Stir fry over high heat for 2 minutes, then add the bok choy and cook for another two minutes. Remove from the wok.
4
Add the sauce and simmer for 3 minutes, then add 1 T. cornstarch mixed with 1/4 C. water. Stir until sauce thickens slightly, then add the vegetables and stir to coat. Remove from heat and serve with rice and marinated tofu.

Source: karen